Wash lentils and cook for 15-20 minutes in boiling water until they fall apart. The colour will change from orange to yellow. Set aside.
Melt the butter with oil in a large pot (enough to hold the soup) on medium to high heat. Add the flour to make a light roux, add the dried mint and chili and mix in, and finally add the tomato and bell pepper paste and stir constantly and vigorously (to prevent burning).
After 3-4 minutes add the water (room temperature) and whisk out any lumps.
Add the lentils and stir with a ladle until boiling. Once boiling, add the bulgur wheat and leave to boil for 3-4 minutes while adding salt to taste.
Turn off heat and let stand for 10-15 minutes to allow bulgur wheat to reconstitute. Serve with a lemon or lime wedge an a sprinkle of Turkish chili flakes.
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|Serving Size: 1 Serving (254g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 28 (14%)|
|Amt Per Serving||% DV|
|Total Fat 3.1g||4 %|
|Saturated Fat 1.3g||7 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 5.1mg||2 %|
|Sodium 29mg||1 %|
|Potassium 465.7mg||12 %|
|Total Carbohydrate 32.4g||10 %|
|Dietary Fiber 14.4g||58 %|
|Sugars, other 18g|
|Protein 12g||17 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 202
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